Lobster Pappardelle

Valentine’s Day was BUSY here at the store.  I can definitely vouch for the theory that seafood is a popular menu choice for Valentine’s Day meals!  After working a long and busy day, I was looking forward to a peaceful Valentine’s meal at home instead of battling the crowds and attempting to dine out.

I have been wanting to try this recipe for Creamy Lobster Pappardelle for quite some time now.  Pappardelle is one of my favorite pasta shapes and this recipe really could not be any more simple. 

I followed the recipe ALMOST exactly.  I used four 3.5-ounce South African Lobster tails instead of the three 5-ounce American lobster tails it called for.  I prefer their mild, sweet flavor and tender texture over that of the Maine tails.  You really could use any type of lobster that is available to you. 

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The only other change I made was a slight increase in the liquid;  I increased the chicken stock to 1 cup.  Of course, you could use seafood stock or vegetable stock if chicken isn’t your thing!  I used fresh pasta (I never miss a chance to make fresh pasta) and wanted it to finish cooking in the sauce, so I knew I would need a little extra liquid.  My husband was kind enough to remove the lobster meat from the shells and chop it into bite-sized pieces while I tended to the sauce.  A little Valentine’s Day teamwork in the kitchen for the win!

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The verdict?  We loved it!!  A little homemade herb roll on the side and a small salad and it was a complete meal.  This recipe really comes together in under 30 minutes and would make ANY day feel like a special occasion.

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